Top Chef: who is Rasmus Munk, the iconoclastic leader behind the “provocation” ordeal?


This Wednesday, May 11, the six candidates of Top Chef will have to participate in a particularly committed test launched by Rasmus Munk. But who is this Danish chef who is shaking up the codes of gastronomy?

There are only six left to be able to claim the title of Top Chef 2022. This Wednesday, May 11, the candidates still in the running will once again compete in two particularly original events. The first of these will be offered to them by Rasmus Munk. The chef will ask them to defend a cause through a gourmet dish. A theme dear to the heart of the Dane, who already has two stars in the Michelin guide. His restaurant, Alchemist, located in Copenhagen, was voted the best restaurant in Europe. And for Rasmus Munk, it’s revenge on life. In his youth, the chef was destined for a career as a policeman or mechanic before one of his friends managed to convince him to enroll in a hotel school. Very quickly, the leader distinguished himself from his comrades.

Rasmus Munk has participated in several student competitions as well as the Worldskills and national championships for young chefs. In 2011 he was selected to join Denmark’s Junior Culinary Team and a few years later joined Denmark’s National Culinary Team. The following year, Rasmus Munk joined the starred restaurant North Road in London and was appointed chef of the Tree Top establishment of the Munkebjerg hotel in Vejle in 2013. He then opened his first restaurant in Århusgade, in central Copenhagen in 2015. This is where he gave free rein to his inspiration and his commitment with inventive, visual and sometimes provocative dishes.. Notably the ashtray, a variation of the classic Danish dish Brændende kærlighed, served to warn of lung cancer.

Rasmus Munk suddenly got two Michelin stars

Rasmus Munk also made a name for himself with a dish of lamb tartare served inside a lamb heart with cherry sauce in a blood transfusion bag and an organ donor card. After causing a stir, Rasmus Munk closed the original Alchemist in 2017 before opening his new restaurant two years later, where he offers a critically acclaimed meal and very committed dishes: we find in particular a criticism of plastic found in fish or even a staging of farmed chicken. Only seven months after this opening, the Danish chef has suddenly won 2 stars in the Michelin Guide. In 2020, he won the Best Chef Science Award. The last six candidates in the running for Top Chef 2022 will have to work their brains to impress him!

Loading-widget

Subscribe to the Telestar.fr Newsletter to receive the latest news for free

© Instagram

2/12 –

Rasmus Munk
This Wednesday, May 11, the candidates still in the running will once again face off against their two particularly original tests.

© Instagram

3/12 –

Rasmus Munk
The first of these will be offered to them by Rasmus Munk

© Instagram

4/12 –

Rasmus Munk
The chef will ask them to defend a cause through a gourmet dish

© Instagram

5/12 –

Rasmus Munk
A theme dear to the heart of the Dane, who already has two stars in the Michelin guide

© Instagram

6/12 –

Rasmus Munk
His restaurant, Alchemist, located in Copenhagen was voted the best restaurant in Europe

© Instagram

7/12 –

Rasmus Munk
And for Rasmus Munk, it’s revenge on life. In his youth, the chef was destined for a career as a policeman or mechanic before one of his friends managed to convince him to enroll in a hotel school.

© Instagram

8/12 –

Rasmus Munk
Very quickly, the leader distinguished himself from his comrades

© Instagram

9/12 –

Rasmus Munk
Rasmus Munk has participated in several student competitions as well as the Worldskills and national championships for young chefs

© Instagram

10/12 –

Rasmus Munk
In 2011 he was selected to join Denmark’s Junior Culinary Team and a few years later joined Denmark’s National Culinary Team

© Instagram

11/12 –

Rasmus Munk
He then opened his first restaurant in Århusgade in central Copenhagen in 2015.

© Instagram

12/12 –

Rasmus Munk
This is where he gave free rein to his inspiration and his commitment with inventive, visual and sometimes provocative dishes.



Source link -108